Savory Sweet Potato Casserole Recipe

Sweet Potato Casserole

This holiday season, skip the usual marshmallow-topped casserole and serve this Savory Sweet Potato Casserole for a change of pace.

Ingredients

  • 5 pounds sweet potatoes (5 to 6 large potatoes)
  • 1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)
  • 1/3 cup whole milk
  • 2 large eggs, beaten
  • 1 1/2 teaspoons chopped fresh sage
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, melted, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1 1/2 cups pecan halves, roughly chopped
  • 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.)
  • 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)
  • 1 teaspoon Chopped fresh flat-leaf parsley

Directions

  1. Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.
  2. Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
  3. Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.
  4. Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.
Related:   All-Day Holiday Delights

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